Fish Croquettes

Name: Fish Croquettes
Yield: Serves 4
Cuisine: United States
Ingredients: 1 large egg, beaten; 2 cups (½ pound) flaked cooked fish; 1 small onion, finely chopped (about ¼ cup); unbleached (all-purpose) flour; ½ pound ( 1 average Idaho) potato, cooked and mashed; salt and freshly ground black pepper to taste; 2 tablespoons (⅛ cup) clarified unsalted butter; 2 tablespoons (⅛ cup) chopped parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

You can make these fish cakes out of any cooked fish. I spent a lot of my youth on my parents’ sailboat. When the weather was bad, my mother would make these out of canned salmon from the ship’s store.

Ingredients

2 cups (½ pound) flaked cooked fish
1 small onion, finely chopped (about

Americas
United States
Charleston
Fish course
Pescatarian

Method

Combine the fish, onion, potato, and parsley in a bowl. Mix in just enough of the egg to hold the mixture together, then divide the mixture into about 8 patties. Dust the patties in the flour seasoned with the salt and pepper. Then sauté over medium-high heat in clarified butter in a large skillet until golden brown, about 3 minutes per side. Serve with lemon wedges.